Delicious Homemade Potato Pide: An Easy Turkish Recipe

Name: Delicious Homemade Potato Pide: An Easy Turkish Recipe
Prep time: 60 min
Cook time: 20 min
Total time: 170 min
Yield: 4
Cuisine: Turkish
Ingredients: 250 grams All-purpose flour ((approximately 2 cups)); 100 milliliters Warm milk ((a bit more than half a cup, 1 cup = 200 ml)); 1 large Egg (For the dough); 8 grams Salt ((approximately 1 not-full teaspoon, for dough)); 30 grams Butter (At room temperature, for dough); 15 grams Powdered sugar ((1 level tablespoon)); 4 grams Dry yeast ((2 teaspoons)); 2 medium Potatoes (Boiled and mashed, for the filling); 1 tablespoon Butter (For the filling, add while potatoes are hot); to taste Salt (For the potato filling); to taste Black pepper (Optional, for the potato filling)

Learn how to make delicious Potato Pide with this easy-to-follow recipe. This traditional Turkish delight features a soft, fluffy dough filled with a savory mashed potato mixture, seasoned to perfection. Perfect for a hearty snack or a light meal. The recipe uses specific measurements: 1 cup is 200 ml. If you have a large family, consider doubling the recipe.

#Pide

#Potato

#Turkish Bread

#Savory Pastry

#Comfort Food

#Easy Recipe

Golden Potato Pide

Recipe Information

Prep Time

20m

Cook Time

2h 50m

Total Time

Servings

Medium

Turkish

Azerbaijani

Nutrition (per serving)

350

Calories

12g

Protein

45g

Carbs

18g

Fat

Freshly Baked Pide

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pide with Mashed Potato Filling

Instructions

0/7 completed

1
In a small bowl, combine warm milk, powdered sugar, and dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
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10m
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In a small bowl, combine warm milk, powdered sugar, and dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
10m
Ensure milk is warm, not hot, to activate yeast effectively.
2
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.
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5m
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In a large mixing bowl, combine flour and salt. Add the activated yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.
5m
Mix by hand or use a stand mixer with a dough hook.

3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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10m
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Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
10m
A well-kneaded dough is key for a fluffy pide.
4
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
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1h 30m
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Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
1h 30m
A slightly warm oven (turned off) can speed up rising.
5
While the dough is rising, boil and mash the potatoes. Add butter to the hot mashed potatoes, then season with salt and black pepper to taste. Mix well.
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20m
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While the dough is rising, boil and mash the potatoes. Add butter to the hot mashed potatoes, then season with salt and black pepper to taste. Mix well.
20m
Ensure potatoes are smooth for a creamy filling texture.

6
Punch down the risen dough and divide it into equal portions. Roll each portion into an oval shape. Place a generous amount of potato filling in the center of each oval. Fold the edges inward to create a boat shape, leaving the center exposed.
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15m
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Punch down the risen dough and divide it into equal portions. Roll each portion into an oval shape. Place a generous amount of potato filling in the center of each oval. Fold the edges inward to create a boat shape, leaving the center exposed.
15m
Pinch the ends tightly to prevent the filling from spilling.
7
Preheat oven to 200°C (400°F). Place the shaped pide on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown. Serve hot.
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20m
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Preheat oven to 200°C (400°F). Place the shaped pide on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown. Serve hot.
20m
Brush edges with egg wash for an extra golden crust.